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Mama's Four Cheese Mac Recipe

Name: Mama Stortini's Restaurant & Bars Mama's Four Cheese Mac Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb cavatappi (or other short curly pasta); 1 tbsp salt for boiling water; 1 cup reserved pasta cooking water; 4 tbsp unsalted butter; 1 tbs all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1.5 cups sharp cheddar, shredded; 1 cups fontina, shredded; 1 cups mozzarella, shredded; 0.5 cups parmesan, finely grated; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.125 tsp ground nutmeg; 1 cup Italian-style breadcrumbs (store-bought or panko); 2 tbsp olive oil; 1 clove garlic, minced; 2 tbsp fresh parsley, chopped; 2 tbsp grated parmesan for topping; 0.25 tsp red pepper flakes; 1 tbsp butter (to dot before baking); 1 tbsp fresh parsley, chopped (for garnish)

Inspired by Mama Stortini's Restaurant & Bar

Time1h

Serves6

cavatappi pasta loaded with four cheeses - topped with crispy italian bread crumbs

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Ingredients

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Pasta and pasta water

1 lb cavatappi (or other short curly pasta)

1 tbsp salt for boiling water

1 cup reserved pasta cooking water

Cheese sauce

4 tbsp Unsalted butter

1 tbs 00 bread flour

2 cups whole milk

1 cup Heavy cream

1 1/2 cups sharp cheddar, shredded

1 cups fontina, shredded

1 cups mozzarella, shredded

1/2 cups parmesan, finely grated

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/8 tsp ground nutmeg

Breadcrumb topping

1 cup Italian-style breadcrumbs (store-bought or panko)

2 tbsp olive oil

1 clove Garlic, minced

2 tbsp Fresh parsley, chopped

2 tbsp grated parmesan for topping

1/4 tsp Red pepper flakes

Finish / optional

1 tbsp butter (to dot before baking)

1 tbsp Fresh parsley, chopped (for garnish)

Method

Pasta and pasta water

Bring a large pot of water to a vigorous boil. Add 1 tablespoon kosher salt. Add 1 lb cavatappi and cook until just shy of al dente according to package instructions (usually 1–2 minutes less than package time). Reserve 1 cup of the starchy cooking water, then drain the pasta and set aside.

Cheese sauce

Make a roux

In a large heavy skillet or medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 1 tablespoon all-purpose flour and whisk constantly for 1–2 minutes until the raw flour taste cooks out and the roux is lightly golden (do not let it brown).

Add liquids

Slowly pour in 2 cups whole milk and 1 cup heavy cream in a steady stream while whisking to avoid lumps. Continue to cook, whisking often, until the mixture thickens and coats the back of a spoon, about 5–7 minutes.

Season and finish sauce

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg. Add the shredded cheeses in three additions: 1.5 cups sharp cheddar, 1 cup fontina, and 1 cup mozzarella. After each addition, stir until just melted and smooth. Stir in 1/2 cup finely grated Parmesan last until incorporated. If the sauce seems too thick, add up to 1 cup reserved pasta water, a few tablespoons at a time, until sauce reaches a creamy, pourable consistency.

Taste the cheese sauce and adjust seasoning with more salt and pepper if needed.

Add the drained pasta to the sauce and toss gently to coat completely. If the sauce tightens up, add small amounts of reserved pasta water to loosen. Transfer the coated pasta to a 9x13-inch baking dish (or similar).

Breadcrumb topping

Toast the breadcrumbs

Preheat the oven to 375°F (190°C). In a medium skillet over medium heat, add 2 tablespoons olive oil and 1 minced garlic clove. Cook garlic for about 30 seconds until fragrant (do not brown). Add 1 cup Italian-style breadcrumbs and 2 tablespoons chopped fresh parsley. Toast, stirring frequently, until breadcrumbs are golden and crisp, about 3–5 minutes. Remove from heat and stir in 2 tablespoons grated Parmesan and 1/4 teaspoon red pepper flakes. Taste and season with a pinch of salt if needed.

Evenly sprinkle the toasted breadcrumb mixture over the top of the sauced pasta in the baking dish. Dot the surface with 1 tablespoon butter in small pieces for extra browning.

Bake and finish

Bake in the preheated 375°F (190°C) oven until bubbling around the edges and the breadcrumb topping is deeply golden, about 18–22 minutes. If you like a darker, crispier top, finish under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from the oven and let rest for 5 minutes. Garnish with 1 tablespoon chopped fresh parsley. Serve warm.